Savory pumpkin pie

Name: savory pumpkin pie
Cook time: 25 min
Total time: 80 min
Yield: 4
Cuisine: French
Ingredients: 1 fresh pumpkin; 2 cm fresh ginger; 1 stem chilled lemongrass lemongrass; 165 ml coconut cream look; 2 tl Ketoembar ground coriander; 1 tl ground cumin; 6 el coconut oil at room temperature; 230 g peanut peppers bag; 5 medium sized egg; 250 g Cherry tomatoes; 1 bunch onion

Savory pumpkin pie with lemongrass, ginger, cumin, cherry tomatoes and spring onions.

Ingredients

Kitchen Stuff

1 hand blender or food processor
1 spring form (Ø 24 cm)

Directions

Peel the pumpkin and cut in length into parts. Remove the seeds and stringy inside. Cut the flesh into cubes of 1 cm.
Peel the ginger and cut very finely. Crush the lemongrass with the back of a knife.
Bring with the ginger, pumpkin, coconut cream, ground coriander and cumin to the boil. Cook for 10 minutes on low heat with the lid on the pan.
Remove the lemongrass and mash in the food processor or with the hand blender until smooth. Season with pepper and salt.
Preheat the oven to 180 ° C.
Grease the spring form with the butter. Put the coconut oil, peppers and the egg in the bowl of the food processor and finely grind in 1 min.
Divide the mixture over the bottom of the spring form. Bake the bottom for about 10 minutes in the middle of the oven.
Meanwhile, halve the cherry tomatoes and finely chop the spring onions. Beat the eggs.
Mix the eggs with stirring through the pumpkin mixture and pour into the spring form on the bottom. Place the tomatoes with the cutting edge upwards in the filling.
Bake the cake in the middle of the oven for about 45 minutes. Sprinkle with the spring onions. Yummy! .